Publications & Works

Publication Network
Articles 35
All (35)
SCI-E, SSCI, AHCI (22)
SCI-E, SSCI, AHCI, ESCI (24)
ESCI (2)
Scopus (28)
TRDizin (11)
Other Publications (1)

1. Investigation of Production and Anti-Diabetic Effects of Kefir Enriched with Paraprobiotics

Kaan I., Ergin Zeren F., Taş Doğan G. G., Özen Küçükçetin İ., Satı Duran G. L., Küçükçetin A.
PROBIOTICS AND ANTIMICROBIAL PROTEINS , vol.1, no.1, pp.1-10, 2026 (SCI-Expanded, Scopus) Creative Commons License

2. Microbiological and physicochemical properties of bean, lentil, and chickpea kefirs as plant-based dairy alternatives

Güntürk Ş., Ergin Zeren F., Küçükçetin A., Çomak Göçer E. M.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.252, no.266, pp.1-13, 2026 (SCI-Expanded, Scopus)

3. Enhancing the physicochemical, microbiological, sensory, and functional properties of reduced-lactose probiotic fermented milk beverages via paraprobiotic supplementation

Ergin Zeren F.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.252, no.227, pp.1-23, 2026 (SCI-Expanded, Scopus)

4. Rheological, microbiological, and in vitro digestive properties of Kefir produced with different Kefir grains and commercial starter cultures

Çomak Göçer E. M., Ergin Zeren F., Özen Küçükçetin İ., Küçükçetin A.
Food Science and Technology International , vol.32, no.3, pp.318-332, 2026 (SCI-Expanded, Scopus)

5. The potential of using yoghurt as a delivery vehicle for microencapsulated Salmonella phage Felix O1 with alginate-caseinate formulation

Zeren F., KÜÇÜKÇETİN A.
International Journal of Dairy Technology , vol.79, no.2, 2026 (SCI-Expanded, Scopus)

6. Effects of changes in homogenisation sequence and stage for sheep milk on physicochemical and microbiological properties and consumer acceptance of kefir

Özkul Ateş F., Ergin Zeren F., Küçükçetin A.
Small Ruminant Research , vol.250, 2025 (SCI-Expanded, Scopus) Creative Commons License

7. Enhancement of Ellagic Acid Solubility and Bioaccesibility by Microencapsulation Process and Biotransformation to Urolithins

Pınarbaşı N., Zeren F., TOPUZ A.
Journal of Food Science , vol.90, no.8, 2025 (SCI-Expanded, Scopus)

8. Physicochemical and Microbiological Properties of Ayran Produced from Milk Treated with Different Microbial Transglutaminase Farklı Mikrobiyal Transglutaminaz Uygulanan Sütlerden Üretilen Ayranın Fizikokimyasal ve Mikrobiyolojik Özellikleri

Özel E., KIZILAY H. K., Al M., Zeren F., KÜÇÜKÇETİN A.
Akademik Gida , vol.23, no.2, pp.101-110, 2025 (Scopus, TRDizin)

9. Some Chemical and Physical Properties of Burnt Ice Cream Yanık Dondurmanın Bazı Kimyasal ve Fiziksel Özellikleri

Özel E., Akgün S., Açıkalın E. C., Zeren F., KÜÇÜKÇETİN A.
Akademik Gida , vol.23, no.2, pp.156-163, 2025 (Scopus, TRDizin)

10. Extending shelf life and developing palatability of chicken meat by coating active edible film

İmar Y., Uslu M. K., Küçüközet A. O., Ergin F.
Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi , vol.31, no.3, pp.516-521, 2025 (ESCI)

11. Effects of different processing methods on physicochemical and microbiological properties of kefir ice cream

Al M., ERGİN ZEREN F., ÇOMAK GÖÇER E. M., DEMİR M., KÜÇÜKÇETİN A.
International Dairy Journal , vol.160, 2025 (SCI-Expanded, Scopus)

12. Influence of different genotype combinations of β-lactoglobulin and β-casein in cow milk on physicochemical and sensory properties of stirred yoghurt

Semerci E., Zeren F., DEMİR E., KÜÇÜKÇETİN A., BALCIOĞLU M. S.
International Dairy Journal , vol.160, 2025 (SCI-Expanded, Scopus)

13. Effect of Different Heat-Treated Ultrafiltration (UF) Retentates with Altered Protein-to-Fat Ratios on Chemical, Physicochemical and Sensory Properties of UF White Cheese

Demiral M., ERGİN ZEREN F., KÜÇÜKÇETİN A.
AKADEMIK GIDA , 2024 (Scopus, TRDizin)

14. Effect of drying temperatures and using prebiotics on the physicochemical and microbiological properties as well as consumer acceptance of probiotic-enriched Lor cheese snacks produced by vacuum drying

Kaan I., Tuna O., Tepe A., ERGİN ZEREN F., KÜÇÜKÇETİN A.
International Journal of Gastronomy and Food Science , vol.36, 2024 (SCI-Expanded, Scopus)

15. Incorporation of Encapsulated Yoghurt Bacteria into Stirred Yoghurt to Improve their Survival in an In Vitro Digestive Conditions

Hökelekli Ç., ERGİN ZEREN F., KÜÇÜKÇETİN A.
Food and Bioprocess Technology , vol.17, no.3, pp.747-766, 2024 (SCI-Expanded, Scopus)

16. Reduction of Salmonella enterica in Turkey breast slices kept under aerobic and vacuum conditions by application of lactic acid, a bacteriophage, and ultrasound

AYKIN DİNÇER E., ERGİN F., KÜÇÜKÇETİN A.
JOURNAL OF FOOD SAFETY , vol.43, no.2, 2023 (SCI-Expanded, Scopus)

17. Effects of changes in homogenization sequence and temperature for milk on physicochemical properties of stirred yoghurt

Ergin Zeren F., Küçükçetin A.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , vol.8, no.29, pp.1-7, 2022 (SCI-Expanded, Scopus) Sustainable Development

18. Süt Tozu, Peyniraltı Suyu İzolatı veya İnülin ile Kurumaddesi Arttırılan Vekalsiyum Klorür Eklenen Sütlerden Üretilen Probiyotik Yoğurtların Bazı Fizikokimyasal, Mikrobiyolojik ve Duyusal Özellikleri

ERGİN F.
AKADEMIK GIDA , 2022 (Scopus, TRDizin)

19. Determining the relationship between food texture and dental condition: First bite and chewing aspects

Aktar T., Karci B., Citir Yucel H., ERGİN ZEREN F.
Archives of Oral Biology , vol.141, 2022 (SCI-Expanded, Scopus)

20. Effect of lactose hydrolysis and salt content on the physicochemical, microbiological, and sensory properties of ayran

Kocabaş H., ERGİN ZEREN F., Aktar T., KÜÇÜKÇETİN A.
International Dairy Journal , vol.129, 2022 (SCI-Expanded, Scopus)

21. Effect of freeze drying, spray drying and electrospraying on the morphological, thermal, and structural properties of powders containing phage Felix O1 and activity of phage Felix O1 during storage

ERGİN ZEREN F.
Powder Technology , vol.404, 2022 (SCI-Expanded, Scopus)

22. Some Physicochemical, Microbiological and Sensory Properties of Probiotic Yoghurts Produced from Milk with Increased Dry Matter Content by Addition of Milk Powder, Whey Isolate or Inulin before and after Calcium Chloride Incorporation Süt Tozu, Peyniraltı Suyu İzolatı veya İnülin ile Kurumaddesi Arttırılan ve Kalsiyum Klorür Eklenen Sütlerden Üretilen Probiyotik Yoğurtların Bazı Fizikokimyasal, Mikrobiyolojik ve Duyusal Özellikleri

ERGİN ZEREN F.
Akademik Gida , vol.20, no.2, pp.145-160, 2022 (Scopus) Creative Commons License

23. In vitro gastrointestinal resistance of Lactobacillus acidophilus in some dairy products

ÇOMAK GÖÇER E. M., ERGİN F., ÖZEN KÜÇÜKÇETİN İ., KÜÇÜKÇETİN A.
BRAZILIAN JOURNAL OF MICROBIOLOGY , vol.52, no.4, pp.2319-2334, 2021 (SCI-Expanded, Scopus)

24. The impact of refractance window drying conditions on the physical and microbiological properties of kefir powder

Tontul I., ERGİN F., EROĞLU E., KÜÇÜKÇETİN A., TOPUZ A.
Food Bioscience , vol.43, 2021 (SCI-Expanded, Scopus)

25. Effect of total solids standardization using different methods on mineral content of yoghurt

ERGİN F., Kilic M., Kilic S., KÜÇÜKÇETİN A.
MLJEKARSTVO , vol.71, no.2, pp.103-111, 2021 (SCI-Expanded, Scopus) Creative Commons License

26. THE INFLUENCE OF INCUBATION TEMPERATURE AND STARTER CULTURE TYPE ON PHYSICAL PROPERTIES OF AYRAN

ERGİN F.
ANNALS OF THE UNIVERSITY DUNAREA DE JOS OF GALATI, FASCICLE VI-FOOD TECHNOLOGY , vol.45, no.1, pp.102-117, 2021 (ESCI) Creative Commons License

27. Effects of Homogenization and Heat Treatment of Milk with Different Fat Content on Physical Properties of Ayran

Yalcin S., ERGİN F., KÜÇÜKÇETİN A.
ANAIS DA ACADEMIA BRASILEIRA DE CIENCIAS , vol.93, 2021 (SCI-Expanded, Scopus)

28. Geleneksel Yöntemlerle Üretilen ve Manda Kaymağı Olarak Pazarlanan Ürünlerin Bazı Özellikleri ile Konjuge Linoleik Asit İçerikleri

KOCATÜRK K., Gökçe Ö., ERGİN F., KÜÇÜKÇETİN A., GÜRSOY O.
Akademik Gıda , vol.17, no.4, pp.476-484, 2019 (TRDizin) Creative Commons License

29. Elektropüskürtme Yönteminin Probiyotik Mikroorganizmaların Mikrokapsülasyonunda Kullanımı

ERGİN F., KÜÇÜKÇETİN A., Oral A., Gürsoy O.
Academic Food Journal , vol.15, no.3, pp.281-287, 2017 (Peer-Reviewed Journal)

30. Bakteriyofajların Antibakteriyel Ajan Olarak Kullanımı

ERGİN F., Yıldız G., ÇOMAK GÖÇER E. M., KÜÇÜKÇETİN A.
AKADEMİK GIDA , no.15, pp.172-181, 2017 (TRDizin)

31. Bakteriyofajların Antibakteriyel Ajan Olarak Kullanımı

ERGİN F., YILDIZ G., ÇOMAK GÖÇER E. M., KÜÇÜKÇETİN A.
AKADEMIK GIDA , pp.172-181, 2017 (TRDizin)

32. Application of cold- and heat-adapted Lactobacillus acidophilus in the manufacture of ice cream

ERGİN F., Atamer Z., ARSLAN A. A., Gocer E. M., DEMİR M., SAMTLEBE M., et al.
INTERNATIONAL DAIRY JOURNAL , vol.59, pp.72-79, 2016 (SCI-Expanded, Scopus)

33. Carrier systems for bacteriophages to supplement food systems: Encapsulation and controlled release to modulate the human gut microbiota

SAMTLEBE M., ERGİN F., WAGNER N., NEVE H., KÜÇÜKÇETİN A., FRANZ C. M. A. P., et al.
LWT-FOOD SCIENCE AND TECHNOLOGY , vol.68, pp.334-340, 2016 (SCI-Expanded, Scopus)

34. Sindirim Sistemi Modellerinde Probiyotik Mikroorganizmaların Canlılığı

ÇOMAK GÖÇER E. M., ERGİN F., KÜÇÜKÇETİN A.
AKADEMIK GIDA , vol.14, no.2, pp.158-165, 2016 (TRDizin)

35. Probiyotik bakterilerin düşük sıcaklık stresine adaptasyonu

ERGİN F., ÇOMAK GÖÇER E. M., ASCI ARSLAN A., KÜÇÜKÇETİN A.
AKADEMIK GIDA , vol.10, no.4, pp.65-69, 2012 (TRDizin)
Papers Presented at Peer-Reviewed Scientific Conferences 31

1. INVESTIGATION OF THE USE OF ELECTROSPINNING TECHNIQUE TO PRODUCE BIOACTIVE FILM

KAAN I., ERGİN ZEREN F., KÜÇÜKÇETİN A.
International Congress on Sustainable Agriculture, Iğdır, Turkey, 01 March 2024, (Full Text) Sustainable Development

2. DETERMINATION OF PHYSICOCHEMICAL PROPERTIES OF AYRAN PRODUCED FROM DIFFERENT MILKS

Al M., ERGİN F., KÜÇÜKÇETİN A.
International Symposium on Advanced Engineering Technologies, Kahramanmaraş, Turkey, 16 June 2022, (Full Text)

3. ENCAPSULATION OF β-CAROTENE PRODUCED FROM MORTIERELLA RAMANNIANA WITH USING FREEZE-DRYING

KIZILAY H. K., ERGİN F., DEMİR M., KÜÇÜKÇETİN A.
International Symposium on Advanced Engineering Technologies, Kahramanmaraş, Turkey, 16 June 2022, (Full Text)

4. Verkapselung von bakteriophagen ın casein-alginat und überleben ım sımulierten magen-darm system

ERGİN F., Christina M., HINRICHS J., ATAMER Z., KÜÇÜKÇETİN A.
18. Fachsymposium lebensmittel mikrobiologie, Kiel, Germany, 07 October 2019, (Summary Text)

5. Determination of milk proteins in dairy products by analytical methods

Erkaymaz T., ERGİN F., YILDIZ G., KÜÇÜKÇETİN A.
13th International Congress on Food Physicists, Antalya, Turkey, 23 - 25 October 2018, pp.60-63, (Full Text)

6. Influence of cold and heat adaptation treatments on fatty acid composition of Lactobacillus acidophilus cell membrane

ERGİN F., Yıldız G., Erkaymaz T., ÇOMAK GÖÇER E. M., KÜÇÜKÇETİN A.
3rd International Congress on Food Technology, Nevşehir, Turkey, 10 - 12 October 2018, pp.164, (Summary Text)

7. Biofouling Problem In Dairy Processing Industry

ERGİN F., KIZILAY H. K., DEMİR M., KÜÇÜKÇETİN A.
IInternational Congress on Food Technology, Nevşehir, Turkey, 10 - 12 October 2018, pp.227, (Summary Text)

8. Preservation methods for microorganisms in kefir grains

ERGİN F., YARAMIŞLI S., TEMUR Y., KÜÇÜKÇETİN A.
Food Science, Agronomy and Technology, Roma, Italy, 20 - 22 September 2018, pp.96-97, (Full Text)

9. Organik ve Konvansiyonel Uygulamalarla Üretilen Sütlerin Eser Element İçeriği Açısından Karşılaştırılması

ERGİN F., Erkaymaz T., Yıldız G., KÜÇÜKÇETİN A.
International Trace Anaysis Congress, Sivas, Turkey, 20 - 23 June 2018, pp.205, (Full Text)

10. Potential Usage of Bacteriophages as Antibacterial Agents in Cheese Production

ERGİN F., Gökçe Ö., KÜÇÜKÇETİN A., Gürsoy O.
1st Internatıonal Health Science and Life Congress, Burdur, Turkey, 2 - 05 May 2018, pp.430, (Full Text)

11. The methods used in determination of adulteration of milk species during cheese production

ERGİN F., Erkaymaz T., Atamer Z., Hinrichs J., KÜÇÜKÇETİN A.
Proceedings of the 10th Cheese Symposium, Rennes, France, 4 April - 06 May 2018, pp.188, (Full Text)

12. Effects of milk viscosity on the accessibility of bacteriophages to their hosts

ERGİN F., ATAMER Z., SAMTLEBE M., HINRICHS J., KÜÇÜKÇETİN A.
1st German Phage Symposium, Stuttgart, Germany, 9 - 10 October 2017, pp.107, (Full Text)

13. Stres Koşullarına Adaptasyonu Sağlanan Probiyotik Bakterilerin Süt Ürünlerinde Kullanım Olanakları

ERGİN F., Yıldız G., ÇOMAK GÖÇER E. M., DEMİR M., KÜÇÜKÇETİN A.
1. ULUSAL SÜTÇÜLÜK KONGRESİ, Ankara, Turkey, 25 - 26 May 2017, pp.35, (Summary Text)

14. ß-galaktosidaz Enziminin Mikrokapsülasyonu

ERGİN F., ÇOMAK GÖÇER E. M., Yıldız G., KÜÇÜKÇETİN A.
1. ULUSAL SÜTÇÜLÜK KONGRESİ, Ankara, Turkey, 25 - 26 May 2017, pp.118, (Full Text)

15. EFFECT OF HEAT TREATMENT ON ORGANOPHOSPHOROUS PESTICIDES IN MILK

Yıldız G., ERGİN F., ÇOMAK GÖÇER E. M., KÜÇÜKÇETİN A.
6th INTERNATIONAL CONGRESS ON FOOD TECHNOLOGY, Atina, Greece, 18 - 19 March 2017, pp.65, (Full Text)

16. THE EFFECTS OF DIFFERENT DRYING METHODS AND PHYSIOLOGICAL STATES OF THE CELLS ON VIABILITY OF DRIED PROBIOTIC MICROORGANISMS

ERGİN F., ÇOMAK GÖÇER E. M., Yıldız G., DEMİR M., KÜÇÜKÇETİN A.
6th INTERNATIONAL CONGRESS ON FOOD TECHNOLOGY, Atina, Greece, 18 - 19 March 2017, pp.195, (Full Text)

17. THE ACID ADAPTATION OF BIFIDOBACTERIUM BIFIDUM DSM 20456 AND BIFIDOBACTERIUM ANIMALIS SUBSP. LACTIS BB12

ERGİN F., ÇOMAK GÖÇER E. M., Yıldız G., DEMİR M., KÜÇÜKÇETİN A.
6th INTERNATIONAL CONGRESS ON FOOD TECHNOLOGY, Atina, Greece, 18 - 19 March 2017, pp.116, (Full Text)

18. THE POTENTIAL APPLICATIONS OF LACTOBIONIC ACID AND ITS PRODUCTION METHODS

YALÇIN S., ERGİN F., ÇOMAK GÖÇER E. M., DEMİR M., KÜÇÜKÇETİN A.
6th INTERNATIONAL CONGRESS ON FOOD TECHNOLOGY, Atina, Greece, 18 - 19 March 2017, pp.6, (Full Text)

19. PHYSICOCHEMICAL AND SENSORY PROPERTIES OF YOGURT AS INFLUENCED BY ADDITION OF WHEY PROTEIN CONCENTRATE AND WHEY POWDER

ERGİN F., YALÇIN S., ÇOMAK GÖÇER E. M., DEMİR M., KÜÇÜKÇETİN A.
12th International conference of food physicists, Debrecen, Hungary, 6 - 08 July 2016, pp.39, (Full Text)

20. Gıdaların Ambalajlanmasında Bakteriyofajların Antimikrobiyal Ajan Olarak Kullanım

ERGİN F., ÇOMAK GÖÇER E. M., DEMİR M., KÜÇÜKÇETİN A.
1. Uluslararası Turizm ve Mikrobiyal Gıda Güvenliği Kongresi, Antalya, Turkey, 21 - 23 April 2016, pp.1, (Summary Text)

21. Deve Sütü ve Önemi

ÇOMAK GÖÇER E. M., ERGİN F., DEMİR M., KÜÇÜKÇETİN A.
I. Uluslararası Turizm ve Mikrobiyal Gıda Güvenliği Kongresi, Antalya, Turkey, 21 April - 23 June 2016, pp.2, (Summary Text)

22. Patojen Bakterilerin Tespitinde Akıllı Telefonların Kullanımı

ERGİN F., ÇOMAK GÖÇER E. M., DEMİR M., KÜÇÜKÇETİN A.
I. Uluslararası Turizm ve Mikrobiyal Gıda Güvenliği Kongresi, Antalya, Turkey, 21 - 23 April 2016, pp.2, (Summary Text)

23. Milk Derived Cationic Antimicrobial Peptides

AŞCI ARSLAN A., ÇOMAK GÖÇER E. M., ERGİN F., KÜÇÜKÇETİN A.
7th International Conference and Exhibition on Nutraceuticals and Functional Foods, İstanbul, Turkey, 14 - 17 October 2014, pp.268, (Summary Text)

24. Effect of Different Starter Cultures on Physicochemical and Sensorial Properties of Fermented Dairy Drink

ERGİN F., YALÇIN S., AŞCI ARSLAN A., ÇOMAK GÖÇER E. M., KÜÇÜKÇETİN A.
7th International Conference and Exhibition on Nutraceuticals and Functional Foods, İstanbul, Turkey, 14 - 17 October 2014, pp.257, (Full Text)

25. Probiotics and studies on enhancing their viability in fermented milk products.

ATAMER Z., ERGİN F., SAMTLEBE M., ÇOMAK GÖÇER E. M., AŞCI ARSLAN A., HINRICHS J., et al.
Kiel Food Science Symposium, Kiel, Germany, 20 - 21 May 2014, pp.34, (Summary Text)

26. Improving the Viability of Probiotics Cells in Fermented Milk Products

Atamer Z., ERGİN F., SAMTLEBE M., ÇOMAK GÖÇER E. M., AŞCI ARSLAN A., Hinrichs J., et al.
Dairy Conference, Hohenheim, Germany, 16 - 17 September 2013, pp.88, (Full Text)

27. Utilization of Stress-Adapted Probiotic Bacteria in Food-Production

Atamer Z., ERGİN F., Samtlebe M., Hinrichs J., KÜÇÜKÇETİN A.
14. Fachsymposium Lebensmittemikrobiologie, Tagunsunterlagen, Germany, 22 - 24 April 2013, pp.44, (Full Text) Sustainable Development

28. Antibiyotiğe Karşı Direnç ve Probiyotikler

AŞCI ARSLAN A., ÇOMAK GÖÇER E. M., ERGİN F., KÜÇÜKÇETİN A.
Ulusal Probiyotik Prebiyotik ve Fonksiyonel Gıdalar Kongres, Antalya, Turkey, 11 - 13 April 2013, pp.25, (Full Text)

29. Antibiyotiğe karşı direnç ve probiyotikler

AŞCI ARSLAN A., ÇOMAK GÖÇER E. M., ERGİN F., KÜÇÜKÇETİN A.
Uluslararası Katılımlı 1. Ulusal Probiyotik Prebiyotik ve Fonksiyonel Gıdalar Kongresi, Antalya, Turkey, 11 - 13 April 2013, pp.24, (Summary Text)

30. İçme Sütü Üretiminde Kullanılan Süt Tozunun Belirlenmesi.v

ERGİN F., AŞCI ARSLAN A., ÇOMAK GÖÇER E. M., KÜÇÜKÇETİN A.
Süt Endüstrisinde Yenilikçi Yaklaşımlar Sempozyumu, Denizli, Turkey, 15 - 16 November 2012, pp.39-40, (Full Text)

31. Çimi Tulum Peyniri

ÇOMAK GÖÇER E. M., AŞCI ARSLAN A., ERGİN F., KÜÇÜKÇETİN A.
3. Geleneksel Gıdalar Sempozyumu., Konya, Turkey, 10 May 2012 - 12 May 2016, pp.134, (Full Text)
Books 3

1. Chapter 16 - High-pressure processing induced alterations in lipids

ŞAHİN SEVGİLİ S., Ülkeryildiz Balcik E., BALCI TORUN F., Güngör K. K., ERGİN ZEREN F., TORUN M.
in: Non-thermal Processing of Major Food Macromolecules, Elsevier, pp.327-345, 2025

2. Antibacterial Properties of Plant-based Kefir

KAAN I., ÇOMAK GÖÇER E. M., ERGİN ZEREN F., KÜÇÜKÇETİN A.
in: Food Safety, Health Risks, and Nutritional Interactions: Contaminants, Processing, and Gut Health, KILIÇ BAYRAKTAR MUKADDES, Editor, Bidge Yayınevi, pp.84-94, 2024

3. Probiyotik Gıdalarda Yasal Düzenlemeler

GÜRSOY O., ERGİN F., KÜÇÜKÇETİN A., ŞİMŞEK Ö.
in: Probiyotik Yüzyılı, Mustafa Akçelik, Nefise Akçelik, Pınar Şanlıbaba, Başar Uymaz Tezel, Editor, Gazi Kitapevi, pp.295-322, 2020
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UN Sustainable Development Goals
SDG 2: GOAL 2: ZERO HUNGER
SDG 3: GOAL 3: GOOD HEALTH AND WELL-BEING
SDG 9: GOAL 9: INDUSTRIAL INNOVATION AND INFRASTRUCTURE
SDG 16: GOAL 16: PEACE, JUSTICE AND STRONG INSTITUTIONS